Salad Ingredients:
450g/1lb mixed chinese lettuce, cabbage or radicchio, plus spinach leaves and beansprouts, in equal proportions, rinsed and shredded
½ cucumber, sliced
3 hard boiled eggs
handful of snow peas
lemon juice
2 cups fried tofu, cubed (fried tofu can be purchased from most Asian grocers)
fresh mint sprigs to garnish

Peanut Sauce
1 tablespoon vegetable oil
1 cup coconut milk
4 tablespoon peanut butter
½ onion, finely chopped
2 cloves of garlic, crushed
1-2 seeded chillies, seeded and finely chopped
2 tablespoons thai curry powder
1 tablespoon finely chopped lemon grass
juice of ½ lemon
1 tablespoon honey

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RECIPE

Vegetable Salad with Warm Nut Sauce

Serving size: Serves 4
Cooking time: 20minutes, plus preparation

Method:

Bring a large pan of water to the boil. Plunge one type of raw vegetable
at a time, including snow peas into the pan for just a few seconds to blanch.
Lift out the vegetables and strain. Run under very cold water. Drain
thoroughly. Boil the eggs for 6 minutes, cool, then shell and cut into quarters. Rinse the cucumber pieces and drain them well.

Arrange all the vegetables, egg and tofu attractively on a platter, sprinkle with lemon juice and garnish with mint leaves. Set aside.